January 15, 2009
This miniclass was opened up to any sister from the Nibley Stake that wanted to attend, and the turn-out was good. For those who could not make it, the hand-outs follow, but not all of the instruction is listed here as it is just too long. If there is anything that you do not understand, please see the Emergency Preparedness Specialist in Nibley 6th Relief Society, and she will set up a time to meet with you personally to go over the entire plan. The hand-outs follow. Follow them in sequence. Although you may find it cumbersome to make out a weekly menu, write the recipes and list the ingredients of the foods you will serve. Then grid the amounts of those ingredients on the food grid, and please remember that you can work on one recipe per day, that some foods are served more than one time, and that once you are done, you will know for a surety that the food you have stored will either feed your family for three months or a full year. You will know how far the pounds of everthing stored will last for sure.
Menu Planning Guide
Make a list of meals that your family typically eats in a week that include foods that are easily stored and where the same food is eaten by all. Remember that we often eat the same foods more than one time per week. List the foods your family eats and enjoys, but remember we are trying to simplify our home storage program. Don’t think “gourmet”, be practical and list meals that are nutritious and include some or many of the long-term storage items, where possible. For example, many children eat cold cereal for breakfast. It would not be difficult to store a three month supply of that food somewhere in your home, but it may be a storage problem in trying to store a year’s supply of cold cereal depending on your storage space. But you can think “out of the box” and serve cold cereal one time per week instead of several so that the children could have their favorite cereal at least once in the week, but then serve pancakes, French toast, oatmeal, etc. where it is going to be easier to store those ingredients in bulk form, i.e., wheat, flour, oats, sugar, powdered eggs in buckets or #10 cans. Also remember, that once you get your three month and/or year’s supply of food safely in your home that you can add “extras” to it once you see that you have space and funds for those extras. After making a list of those meals, chose the ones you want to place on the menu page and determine how often you will serve them by writing them in the blocks provided. The blocks are for breakfasts, lunches, suppers and snacks (fourth block).
Breakfast Lunch Dinner
1.___________________________ _____________________ ______________________________
2.___________________________ ____________________ ______________________________
3.___________________________ ____________________ ______________________________
4.___________________________ ____________________ ______________________________
5.___________________________ _____________________ ______________________________
6.___________________________ ______________________ ______________________________
7.___________________________ ______________________ ______________________________
8.___________________________ ______________________ ______________________________
9.___________________________ ______________________ ______________________________
10.__________________________ ______________________ _____________________________
11.__________________________ ______________________ _____________________________
NOTES:
Hand-out #2
WEEKLY MENU
SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY
I couldn't get the lines to copy from my Word Document to this blogspot site. So, draw lines between each day of the week and boxes underneath so that you have a blank menu template with boxes for breakfasts, lunches, dinners and snacks. Essentially, draw vertical lines between each of the days of the week, and draw a line underneath the days of the week and then four additional horizontal lines about an inch or so apart so that you form a grid where you can list menu items for each breakfast, lunch, dinner and snacks for each day. An example would look like this:
breakfasts: French toast oatmeal cold cereal scrambled eggs pancakes, cold cereal oatmeal
lunches: soup/P,B, J beef stew ham sandwich soup, bread quiche etc.
sandwich bread/butter fruit
dinners: quiche sandwich pancakes tuna burgers etc
fruit mac & cheese
snacks: raisins yogurt nuts crackers cookies etc.
Hand-out #3
Menu Worksheet Examples (There are 13 weeks in 3 months)
Math Process:
You are trying to determine:
1. The serving size for the meal (examples: ¾ cup cereal, or 1 cup stew/casserole, or 2 eggs, or 8 oz. milk.)
2. The number of times this food is served during the week
3. The number of people who will be eating this meal
4. The ingredients and the amounts of each needed to serve this meal one time.
5. The amounts of the ingredients needed to serve the meal one time multiplied by the number of times that it will be served that week
6. Next, you can multiply the amounts of the ingredients that are needed to serve that meal for the week by 13 weeks as there are approximately 13 weeks in three months)
7. The amounts of the ingredients needed to serve the meal for a year (3 months X four months = one year’s supply)
It would look something like this:
Amount of ingredient TIMES number of times it is served that week TIMES the number of people eating it.
Breakfast: Cold Cereal: Bran Flakes
Serving size: ¾ cup cold cereal for each person TIMES 4 servings for the week TIMES 6 people eating it for the week OR ¾ cup X 4 X 6 = 18 (3/4 cup) servings of cereal for that week. Amount needed for 3 months (13 weeks): 18 (3/4) cup servings TIMES 13 weeks = 234 (3/4) servings of cereal. I eat bran flakes. According to the information on the box there are 17 (¾) cup servings per 17.3 oz. box of cereal.
So, I would divide 234 servings by 17 servings per box to determine the total number of boxes I would need to fulfill the cereal storage requirement (13.76 boxes or 14 boxes of cereal for a three month supply of cold cereal for the 6 people eating it 4 times per week.)
Whole Wheat pancakes
Serving size: 3 pancakes
How many times is this served during the week: 2 times Number of people eating it: 2 people
Math: 3 pancakes X 2 times served during the week X 2 people eating it = 12 pancakes each week
1 recipe makes 12 pancakes
Need 1 recipe per week
Whole Wheat flour 2 and ½ cups Milk: 2 cups
Eggs: 2 Salt: 1 tsp.
Baking powder: 1 Tbsp. Oil: 2 Tbsp.
1 recipe for three month amounts:
Whole wheat flour: 13 weeks X 2 and ½ cups OR 13 weeks X 2.5 cups = 32.5 cups of flour
Milk: 13 weeks X 2 cups = 26 cups of milk OR 6.5 quarts of milk
Eggs: 13 weeks X 2 eggs = 26 eggs either fresh or number needed in powdered eggs plus water
Salt: 13 weeks X 1 tsp. = 13 tsp (box of salt=122 tsp. of salt)
Baking powder: 13 weeks X 1 Tbsp. = 13 Tbsp. ( 1 Tbsp. = ½ oz.) = 6.5 ounces for 3 months
Oil: 13 weeks X 2 Tbsp. = 26 Tbsp. OR (1 Tbsp. = ½ fluid ounce) = 13 ounces for 3 months
Homemade maple syrup
Water: 1 and ½ cups (1 cup needed per week)
White sugar: 1 cup (2/3 cup needed per week)
Maple flavoring: 1 tsp. (2/3 tsp. needed per week)
This recipe makes about 1 and ½ cups of syrup. Serving size per person: ¼ cup=6 servings. Need 4 servings so I need only 4/6 servings or 2/3 the amount 1 recipe makes.
3 month recipe amounts:
Sugar: 13 weeks @ 2/3 of a recipe = 2/3 cup X 13 = 8.5 cups sugar for 3 months
Water: 13 weeks @ 2/3 of a recipe = 1 cup X 13 = 13 cups water for 3 months
Maple flavoring: 13 weeks @ 2/3 of a recipe = 13 tsp. or 2 fluid ounces of maple flavoring or less for 3 months
Whole Wheat Bread (10 slices per loaf)
1 and ½ cups warm water 1 Tbsp. oil
3 Tbsp. honey ½ tsp. salt
3 and ½ cups white whole wheat flour
1/3 cup Vital gluten
2 tsp. yeast
Serving for one person=1 loaf per week
Amounts for 3 months:
Water: 13 weeks X 1.5 cups = 19.5 cups
Oil: (1 Tbsp=1/2 fluid ounce) 13 weeks X 1 Tbsp. = 6.5 fluid ounces
Honey: 13 weeks X 3 Tbsp. = 19.5 fluid ounces
Salt: 13 weeks X ½ tsp. = 6.5 tsp.
White whole wheat flour: 13 weeks X 3.5 cups flour = 45.5 cups flour (1 cup flour = 4 oz.) = 11.5 pounds flour
Vital gluten: 13 weeks X 1.3 cup = 4.5 cups gluten
Yeast: 13 weeks X 2 tsp. yeast = 26 tsp. yeast = 5/8 cup yeast
Lunch
Peanut butter and jelly sandwich served twice weekly for one person
Bread listed above
Peanut butter = 2 Tbsp. per sandwich
Jelly = 1 Tbsp. per sandwich
Amounts for 3 months:
Peanut butter: 13 weeks X 2 Tbsp. X 2 servings per week = 52 Tbsp. or 26 fluid ounces
Jelly: 13 weeks X 1 Tbsp. X 2 servings per week = 26 Tbsp. or 13 fluid ounces
Soup served twice weekly for 1 person
Serving size: ½ quart (1 pint or 16 ounces)
Amount needed for 3 months:
Soup: 13 weeks X 2 servings X ½ quart = 13 quarts for three months OR 26 cans of Progresso canned soup
Tuna Burgers served twice weekly for one person (1 recipe = 2 servings)
1 (6.5 oz.) can tuna
¼ cup Italian breadcrumbs
1 egg
Amount needed for three months:
Tuna: 13 weeks X 1 can tuna = 13 cans tuna
Italian breadcrumbs: 13 weeks X ¼ cup breadcrumbs = 3.25 (3 and ¼ ) cups. The Western Family breadcrumb container holds 15 oz. and about 4.62 cups, so I would need one container for three months
Eggs: 13 weeks X 1 egg = 13 eggs for three months
Hand-out #4
Food Grid
There are supposed to be grid lines as in the menu above, but they would not copy from the original Word Document:
Flour Eggs Milk Salt Sugar b.pow b.soda Rice Oil Yeast p.but jam
bread
45.5 cups 6.5 tsp 39 Tbsp. 13 Tbsp 26 tsp.
pancakes
32.5 cups 26 26
cups 13 tsp. 13 Tbsp 13 Tbsp 26 Tbsp
oatmeal
1 cup
P, B, & J 26 Tb 13
Tb
French toast 26 slices 26
Rice pudding 26 26 qts. 6.5 cup 13 cup
Maple syrup 13 cup
Tuna burgers
raisins
Chili
macaroni
and cheese
Totals
Directions: Use the blocks that run across the page at the top of the grid to list your ingredients. You will have to use more than one of these grids to do so depending on your menu items so run off enough blank copies before using them all up. Use the blocks alongside the left side of the grid to list your menu items. Write the amount you will need for a three month or year’s supply in each of the blocks on the corresponding ingredient line. The objective of this grid is to list the amount of each ingredient that is needed to make that menu item. As you continue to do this, you will see that you are using the same ingredients repeatedly.
When you are finished, go to the bottom of the grid and add the amounts of each item at the very bottom of that column. That will tell you the amount of each ingredient that you need to store to feed your family for the three months/year, whichever timeframe you are currently working on. Make sure that you compare your inventory of stored ingredients against this food grid that tells you how much you need of each and make a list of ingredients that you need more of and plan on buying those on a consistent basis each week until you have the needed amount. You will also need to keep a running list of those items you use up in daily use and have a plan on how you will track and replenish them as they are used.
Hand-out #5
Food Grid Blank
The food grid blank had twelve columns going across, one for the menu item and 11 others to list the ingredients of that menu items: flour, sugar, salt, milk, baking soda or powder, cornstarch, jelly, peanut butter.
After the columns are made, then 14 horizontal lines were made to create boxes. The idea is to list the menu item on the left with the ingredients at the top of the grid. Group similar menu items together that use the same ingredients because now you are plotting the amount of each recipe ingredient in the appropriate column to determine how much of that ingredient you need for either 3 months or one year. When done with that page, total up the amounts in each column to tell you how much of that ingredient you need.
Hand-out #6
Conversions and Equivalents
Decimals and fractions
¼ cup = .25 or 2 ounces
1/3 cup = .33
3/8 cup = .375
½ cup = .50 or 4 ounces
5/8 cup = .625
2/3 cup = .66
¾ cup = .75 or 6 ounces
7/8 cup = .875
Weights and Measures
3 teaspoons = 1 Tablespoon
2 Tablespoons = 1/8 cup
4 Tablespoons = ¼ cup
5 and 1/3 Tablespoons = 1/3 cup
8 Tablespoons = ½ cup
10 and 2/3 Tablespoons = 2/3 cup
12 Tablespoons = ¾ cup
16 Tablespoons = 1 cup
Measure Equivalent Measure Equivalent Ounces
1 Tablespoon ½ fluid ounce
1 cup ½ pint 8 fluid ounces
2 cups 1 pint 16 fluid ounces
2 pints (4 cups) 1 quart 32 fluid ounces
4 quarts (16 cups) 1 gallon 128 fluid ounces
Food Facts
Yeast: 1/3 oz. = 1 ½ Tablespoons; 1 ½ oz. = ¼ cup
Powdered eggs: 1 egg = ½ oz.
Shortening: 1/3 cup = 3 oz.
Sugar: 1 cup = 8 oz.
Raisins: ¼ cup = 1.5 oz. (approx.) 17 servings in a 24 ounce can or 4 ¼ cups
Rice: 1 ounce = ¼ cup
Lemon juice: 32 ounce bottle contains 63 Tablespoons
Cocoa: ½ cup = 3 ounces
Flour: 1 pound = 3 and 1/3 cups
Oatmeal: ½ cup = 1.5 ounces
Salt: 26 ounce container =120 teaspoons
Breadcrumbs: 15 oz. container = 4 and 2/3 cups breadcrumbs
Oil: 1 Tablespoon = ½ ounce
Wheat: 1 cup wheatberries = approx. 2 cups of flour
Directions: The conversion and equivalents page was given to you so that you didn't have to list 39 Tablespoons of some ingredient item without knowing what that converted to in cups or ounces. If you need help, call me.
Hand-out #7
Home Storage Inventory
Ingredient Amount Needed Amount Stored Amount to Buy
1._____________________ _______________ ______________ ______________
2._____________________ _______________ ______________ ______________
3._____________________ _______________ ______________ ______________
4._____________________ _______________ ______________ ______________
5._____________________ _______________ ______________ ______________
6._____________________ _______________ ______________ ______________
7._____________________ _______________ ______________ ______________
8._____________________ _______________ ______________ ______________
9._____________________ _______________ ______________ ______________
10_____________________ _______________ ______________ ______________
11_____________________ _______________ ______________ ______________
12_____________________ _______________ ______________ ______________
13_____________________ _______________ ______________ ______________
14_____________________ _______________ ______________ ______________
15_____________________ _______________ ______________ ______________
16_____________________ _______________ ______________ ______________
17_____________________ _______________ ______________ ______________
18_____________________ _______________ ______________ ______________
19_____________________ _______________ ______________ ______________
20_____________________ _______________ ______________ ______________
21_____________________ _______________ ______________ ______________
22_____________________ _______________ ______________ ______________
23_____________________ _______________ ______________ ______________
24_____________________ _______________ ______________ ______________
25_____________________ _______________ ______________ ______________
List all of your home storage ingredients from the food grid and then the amounts needed. Then list the amounts you already have stored, then subtract that amount from the amount needed and record in the amount to buy column. Be diligent in acquiring the food items you need to complete your three month/year supply. Peace of mind is everything. When you do as the Lord asks, then you have the promised blessings.
Sunday, January 18, 2009
January 18, 2009 Emergency Preparedness Relief Society Spotlight on Gardening
January 18, 2009
The Spotlight this Sunday was devoted to gardening because this is the time of year when gardening catalogs come in the mail. You will want to consider planting a garden because, again, the prophets have advised us to become as self-sufficient as we can, hence the name, "Home Production and Storage". If you do not currently get seed/gardening catalogs in the mail, you can Google,"seed catalogs"on the internet and get a variety of listings there or ask sisters in the Ward about borrowing or getting the "800" number for several of the seed companies they use to request copies of your own. A sign-up sheet was sent around. It contained several columns and the sisters in the room were asked to sign where they felt it appropriate:
Sisters who do not have gardening expertise or experience who want help planning and gardeing this spring and summer; sisters who have experience with gardens and who are willing to mentor those who want help; families with rototillers who would be willing to rototill a gardening plot for someone else in the ward; and those sisters who wanted help with rototilling a gardening plot of their own. All were advised that those willing to help rototill a garden plot for others may request some form of payment since gas and oil need to fuel these tillers.
If you have not seen this sign-up sheet and wish to request or give assistance to others, please see the Relief Society presidency to put your name on the sheet.
The Spotlight this Sunday was devoted to gardening because this is the time of year when gardening catalogs come in the mail. You will want to consider planting a garden because, again, the prophets have advised us to become as self-sufficient as we can, hence the name, "Home Production and Storage". If you do not currently get seed/gardening catalogs in the mail, you can Google,"seed catalogs"on the internet and get a variety of listings there or ask sisters in the Ward about borrowing or getting the "800" number for several of the seed companies they use to request copies of your own. A sign-up sheet was sent around. It contained several columns and the sisters in the room were asked to sign where they felt it appropriate:
Sisters who do not have gardening expertise or experience who want help planning and gardeing this spring and summer; sisters who have experience with gardens and who are willing to mentor those who want help; families with rototillers who would be willing to rototill a gardening plot for someone else in the ward; and those sisters who wanted help with rototilling a gardening plot of their own. All were advised that those willing to help rototill a garden plot for others may request some form of payment since gas and oil need to fuel these tillers.
If you have not seen this sign-up sheet and wish to request or give assistance to others, please see the Relief Society presidency to put your name on the sheet.
January 4, 2009 Relief Society Emergency Preparedness Spotlight on 72 hour kits
The spotlight today focused on the need for a 72 hour kit. As always, the reason that we have a 72 hour kit is because the prophet has advised us to have one for any emergency that may occur in our lives.
72 Hour Kits
You may need to survive on your own for three days or more. This means having your own water, food, and emergency supplies. Decide what kind of container (Rubbermaid Totes, suitcases, duffle bags, backpacks, etc.) you could use to keep your supplies together and then plan on what kinds of things you need to put together for your family and yourself. The following is a list of items that are important. Use this list as a guide in planning your own 72 hour kit. You may think of others important to you that are not on the list. Remember to prioritize the items you will include as you may not have the room to include them all. Much of this information was taken from: “Are You Ready? A Guide to Citizen Preparedness” written by the Federal Emergency Management Agency (FEMA), Washington, DC., www.fema.gov
Water: the absolute necessity
Stocking water reserves should be a top priority. Drinking water in emergency situations should not be rationed. Therefore, it is critical to store adequate amounts of water for your family members. Individual needs vary depending on age, physical condition, activity, diet and climate. A normally active person needs at least two quarts of water daily for just drinking. Children, nursing mothers and ill people need more. Very hot temperatures can double the amount of water needed. You should store at least one gallon of water per person per day because you will need water for sanitary purposes and, possibly for cooking. Store water in thoroughly washed plastic, fiberglass, or enamel-lined metal containers. Don’t use containers that can break, such as glass bottles. Never use a container that has held toxic substances. Sound plastic containers, such as soft drink/juice bottles are best. You can also purchase food-grade plastic buckets or drums. Purchased water can also be used. Seal your water containers tightly, label them, and store them in a cool, dark place. It is important to change stored water every six months.
Food: Preparing an emergency supply
You don’t need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes, and other staples on your cupboard shelves. Canned foods do not require cooking, water or special preparation. Be sure to include a manual can opener. Keep canned foods in a dry place where the temperature is fairly cool. To protect boxed foods from pests and to extend their shelf life, store the food in tightly closed plastic or metal containers. Replace the food supply every six months. Date each food item with a marker. Food items you might consider include: ready-to-eat meals (MRE’s), fruits, and vegetables; canned or boxed juices, milk and soup; high-energy foods like peanut butter, jelly, low-sodium crackers, granola bars, and trail mix; vitamins; foods for infants or persons on special diets; cookies, hard candy; cereals and powdered milk.
First Aid Supplies
The basics for your first aid kit should include: First aid manual; sterile adhesive bandages in assorted sizes; safety pins; cleansing agents (alcohol, peroxide, soap, germicide); antibiotic ointment; latex gloves; gauze pads and rolled bandages; cotton balls; scissors, tweezers, needle, antiseptic; thermometer; sunscreen, etc. Prescription medications may be difficult to obtain during a disaster because stores may be closed or have limited supplies. Ask your physician about storing prescription medications. Watch for expiration dates. Consider having the following nonprescription drugs in your disaster kit: aspirin, nonaspirin pain relievers; anti-diarrhea medication; antacid for stomach upset; syrup of Ipecac to induce vomiting if advised by the poison control center; laxative, vitamins, etc.
Tools and emergency supplies
A portable battery-operated radio or television and extra batteries; flashlight and extra batteries; matches in a waterproof container; shut-off wrench or pliers, shovel, hammer/axe, other tools; duct tape and scissors, plastic sheeting; tube tent or regular tent; compass; work gloves; paper, pens, pencil; needle and thread; paper plates and plastic utensils; all-purpose knife; liquid bleach to treat water; sugar, salt and pepper; resealing plastic bags; small cooking stove and a can of cooking fuel; washcloth and towel; soap, hand sanitizer, liquid detergent; shampoo, deodorant, comb/brush, razor, lip balm, sunscreen, bug spray, feminine supplies; heavy duty plastic garbage bags and ties; toilet paper; medium-sized plastic bucket with tight lid; disinfectant, small shovel for digging a latrine. Household documents and contact numbers: personal identification, cash including small bills and change, telephone cards; copies of birth, marriage certificates; driver’s license, social security card; passport; wills, deeds, inventory of household goods; insurance papers, immunization records, credit card numbers; stock and bonds. Be sure to keep these in a water-tight container. Emergency contact numbers, map of the area; phone number of places where you can go; extra set of car and house keys
Clothing and bedding
One complete change of clothing and footwear for each family member. Shoes should be sturdy work shoes or boots. Rain gear, hat and gloves, extra socks, extra underwear, thermal underwear, sunglasses. Blankets or a sleeping bag for each family member; pillows.
Specialty items
Remember to consider the needs of infants, elderly persons, disabled persons, and pets and to include entertainment and comfort items for children; books, games, quiet toys and stuffed animals.
You may need to survive on your own after a disaster. Local officials and relief workers will be on the scene after a disaster, but they cannot reach everyone immediately. You could get help in hours, or it may take days. Basic services, such as electricity, gas, water, sewage treatment and telephones may be cut off for days, even a week or longer. Or you may have to evacuate at a moment’s notice and take essentials with you. You probably won’t have the opportunity to shop or search for supplies you’ll need. Your household will cope best by preparing for disaster before it strikes.
You may not be able to take all of the items that are listed. Prioritize the items that you can take based on the storage container you will be using and how many will be in your family together.
TODAY’S ASSIGNMENT:
Plan your supplies, get your storage container, and then fill the container. Make a list of items you don’t currently have on hand and begin purchasing the items a few at a time each week.
Food First Aid supplies Tools/emer supplies specialty items
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Clothing/bedding:_________________________________________________________________________________________________________________________________________________________
Water Supply:______________________________________________________________________________________________________________________________________________________________________________________
To Do List: __________________________________________________________________________________________________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
72 Hour Kits
You may need to survive on your own for three days or more. This means having your own water, food, and emergency supplies. Decide what kind of container (Rubbermaid Totes, suitcases, duffle bags, backpacks, etc.) you could use to keep your supplies together and then plan on what kinds of things you need to put together for your family and yourself. The following is a list of items that are important. Use this list as a guide in planning your own 72 hour kit. You may think of others important to you that are not on the list. Remember to prioritize the items you will include as you may not have the room to include them all. Much of this information was taken from: “Are You Ready? A Guide to Citizen Preparedness” written by the Federal Emergency Management Agency (FEMA), Washington, DC., www.fema.gov
Water: the absolute necessity
Stocking water reserves should be a top priority. Drinking water in emergency situations should not be rationed. Therefore, it is critical to store adequate amounts of water for your family members. Individual needs vary depending on age, physical condition, activity, diet and climate. A normally active person needs at least two quarts of water daily for just drinking. Children, nursing mothers and ill people need more. Very hot temperatures can double the amount of water needed. You should store at least one gallon of water per person per day because you will need water for sanitary purposes and, possibly for cooking. Store water in thoroughly washed plastic, fiberglass, or enamel-lined metal containers. Don’t use containers that can break, such as glass bottles. Never use a container that has held toxic substances. Sound plastic containers, such as soft drink/juice bottles are best. You can also purchase food-grade plastic buckets or drums. Purchased water can also be used. Seal your water containers tightly, label them, and store them in a cool, dark place. It is important to change stored water every six months.
Food: Preparing an emergency supply
You don’t need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes, and other staples on your cupboard shelves. Canned foods do not require cooking, water or special preparation. Be sure to include a manual can opener. Keep canned foods in a dry place where the temperature is fairly cool. To protect boxed foods from pests and to extend their shelf life, store the food in tightly closed plastic or metal containers. Replace the food supply every six months. Date each food item with a marker. Food items you might consider include: ready-to-eat meals (MRE’s), fruits, and vegetables; canned or boxed juices, milk and soup; high-energy foods like peanut butter, jelly, low-sodium crackers, granola bars, and trail mix; vitamins; foods for infants or persons on special diets; cookies, hard candy; cereals and powdered milk.
First Aid Supplies
The basics for your first aid kit should include: First aid manual; sterile adhesive bandages in assorted sizes; safety pins; cleansing agents (alcohol, peroxide, soap, germicide); antibiotic ointment; latex gloves; gauze pads and rolled bandages; cotton balls; scissors, tweezers, needle, antiseptic; thermometer; sunscreen, etc. Prescription medications may be difficult to obtain during a disaster because stores may be closed or have limited supplies. Ask your physician about storing prescription medications. Watch for expiration dates. Consider having the following nonprescription drugs in your disaster kit: aspirin, nonaspirin pain relievers; anti-diarrhea medication; antacid for stomach upset; syrup of Ipecac to induce vomiting if advised by the poison control center; laxative, vitamins, etc.
Tools and emergency supplies
A portable battery-operated radio or television and extra batteries; flashlight and extra batteries; matches in a waterproof container; shut-off wrench or pliers, shovel, hammer/axe, other tools; duct tape and scissors, plastic sheeting; tube tent or regular tent; compass; work gloves; paper, pens, pencil; needle and thread; paper plates and plastic utensils; all-purpose knife; liquid bleach to treat water; sugar, salt and pepper; resealing plastic bags; small cooking stove and a can of cooking fuel; washcloth and towel; soap, hand sanitizer, liquid detergent; shampoo, deodorant, comb/brush, razor, lip balm, sunscreen, bug spray, feminine supplies; heavy duty plastic garbage bags and ties; toilet paper; medium-sized plastic bucket with tight lid; disinfectant, small shovel for digging a latrine. Household documents and contact numbers: personal identification, cash including small bills and change, telephone cards; copies of birth, marriage certificates; driver’s license, social security card; passport; wills, deeds, inventory of household goods; insurance papers, immunization records, credit card numbers; stock and bonds. Be sure to keep these in a water-tight container. Emergency contact numbers, map of the area; phone number of places where you can go; extra set of car and house keys
Clothing and bedding
One complete change of clothing and footwear for each family member. Shoes should be sturdy work shoes or boots. Rain gear, hat and gloves, extra socks, extra underwear, thermal underwear, sunglasses. Blankets or a sleeping bag for each family member; pillows.
Specialty items
Remember to consider the needs of infants, elderly persons, disabled persons, and pets and to include entertainment and comfort items for children; books, games, quiet toys and stuffed animals.
You may need to survive on your own after a disaster. Local officials and relief workers will be on the scene after a disaster, but they cannot reach everyone immediately. You could get help in hours, or it may take days. Basic services, such as electricity, gas, water, sewage treatment and telephones may be cut off for days, even a week or longer. Or you may have to evacuate at a moment’s notice and take essentials with you. You probably won’t have the opportunity to shop or search for supplies you’ll need. Your household will cope best by preparing for disaster before it strikes.
You may not be able to take all of the items that are listed. Prioritize the items that you can take based on the storage container you will be using and how many will be in your family together.
TODAY’S ASSIGNMENT:
Plan your supplies, get your storage container, and then fill the container. Make a list of items you don’t currently have on hand and begin purchasing the items a few at a time each week.
Food First Aid supplies Tools/emer supplies specialty items
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
15.
16.
17.
18.
19.
20.
Clothing/bedding:_________________________________________________________________________________________________________________________________________________________
Water Supply:______________________________________________________________________________________________________________________________________________________________________________________
To Do List: __________________________________________________________________________________________________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
December 21, 2008 Relief Society Emerency Prepredness spotlight
December 21, 2008
What follows is part of the information available at lds.org/Provident Living website regarding water storage:
Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers
• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.
Water Pretreatment
• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.
Storage • Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use.
Additional Information Note: The following links are not to official Church publications but are provided as additional resource material:
www.fema.gov/plan/prepare/water
www.redcross.org/services/prepare
What follows is part of the information available at lds.org/Provident Living website regarding water storage:
Water Storage Guidelines
Commercially bottled water in PETE (or PET) plastic containers may be purchased. Follow the container’s “best if used by” dates as a rotation guideline. Avoid plastic containers that are not PETE plastic.
If you choose to package water yourself, consider the following guidelines:
Containers
• Use only food-grade containers. Smaller containers made of PETE plastic or heavier plastic buckets or drums work well.
• Clean, sanitize, and thoroughly rinse all containers prior to use. A sanitizing solution can be prepared by adding 1 teaspoon (5 ml) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) to one quart (1 liter) of water. Only household bleach without thickeners, scents, or additives should be used.
• Do not use plastic milk jugs, because they do not seal well and tend to become brittle over time.
• Do not use containers previously used to store non-food products.
Water Pretreatment
• Water from a chlorinated municipal water supply does not need further treatment when stored in clean, food-grade containers.
• Non-chlorinated water should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water. Only household bleach without thickeners, scents, or additives should be used.
Storage • Containers should be emptied and refilled regularly.
• Store water only where potential leakage would not damage your home or apartment.
• Protect stored water from light and heat. Some containers may also require protection from freezing.
• The taste of stored water can be improved by pouring it back and forth between two containers before use.
Additional Information Note: The following links are not to official Church publications but are provided as additional resource material:
www.fema.gov/plan/prepare/water
www.redcross.org/services/prepare
December 14, 2008 Relief Society Emergency Preparedness Spotlight
Each Sunday I will be giving a three minute "spotlight" on something related to Emergency Preparedness. Each Sunday there should be a post on this blogspot unless it was a conference Sunday or I was not in church. Please review the blogspot on a weekly basis to keep informed or review the information given on each Sunday or from the monthly miniclass that is being held.
The December 14th spotlight reviewed the information from the previous Sunday in case there were specific questions or concerns that needing addressing. The following is the handout that was given to each of the sisters.
All is Safely Gathered In
In case you missed the original Relief Society lesson on Home Production and Preparedness, this sheet will serve as a summary of that initial meeting. As Emergency Preparedness Specialist for Relief Society, I feel a responsibility to reach all the sisters in our Nibley 6th Ward and help each one with Personal and Family Preparedness. There are many things I feel prompted to cover in this calling. It is difficult to do so with only being able to meet with the sisters who attend Relief Society, so I have prepared this folder which has important information in it for you. Please keep it handy because additional information will be given to you that will need to be placed in this folder. The following is a brief summary of what was covered at our December 7th meeting:
1. We have a home production and storage program for one main reason: our Father in Heaven warns His prophets about the things He wants His children to know. The prophets have been warning us for some time that it is important to have at least a three month supply of long-term storage foods and a year’s supply where possible. Having a 72 hour emergency pack is still of utmost importance. Those who heed the words of the Prophet will be blessed for obeying God’s commandments.
2. There are several reasons sisters do not have a home storage program: organizational problems, storage problems, financial difficulties, not knowing what to store, procrastination, and not knowing how to use or liking long-term storage foods.
3. These difficulties will be addressed each week in a “spotlight” in Relief Society. Hand-outs may be given out, demonstrations or displays may be available. Since many sisters are unable to attend Relief Society, I have pasted a sticker inside the blue folder you have been given. You may contact me personally for information or for help. You may email me for information, and you may also log-on to the website listed. Although it is a “blog” website designed for people to share information, the primary purpose of this website is for me to post the weekly information that is shared in Relief Society both in pictures and explanations. I am available to come to your home and work with you individually and would be happy to do this.
4. We need to think of home production and storage differently to know how long the food we store will last and how many meals it will serve. So, on the first lines of the enclosed worksheet you will need to list the number of meals you presently have stored in your home. If you cannot do this, don’t despair, most people can’t do it right now. We will cover a different way of viewing home storage so that you will have exactly those things you need in storage to go with the foods you store, and you will know exactly how long you can feed your family from those foods.
5. Next, please, please, please, make an inventory of the foods you already have in storage. This is a most important step in our working toward getting a valuable home storage program for you. List how much you have of each item.
6. At number #3 on the sheet please list what meals you can serve from what you have stored. For example, if you have wheat stored, you can have a bowl of cereal from it; beans: a bowl of beans; rice: a bowl of rice or a bowl of rice and beans; powdered milk: a glass of milk and rice pudding, etc. As you can see, your choices of meals are very limited by just having those essential things in your home storage. What else do you need to add to that list to make a greater variety of things to eat? You will see examples listed.
7. For number #4 on the enclosed sheet make a list of the things you can now make if you add those additional ingredients to your home storage. How much do you need of each? I’ll show you an easy way to determine that in a subsequent lesson.
8. There is homework at the bottom of the page. Be sure to do it as the lessons I will be teaching are based on your doing the homework each week and keeping that information in the folder provided.
9. December 14th’s homework is to begin storing water in suitable containers if you don’t have water barrels. Use soda bottles or heavy juice bottles. Do not use milk containers as they are not only hard to clean for use, but are built to be biodegradable so that water stored in them will begin leaking out between 6 months to one year later. Water in the soda or juice containers can be stored in the basement or the garage. I have never had one freeze, but then I have not experienced Utah winters either. If the containers are properly cleaned, all you need to do is add water from you sink faucet as it contains chlorine already. Any questions, please call me.
All information provided is from knowledge I have gained over the years and from personal experience. It is not expected to replace your doing your own research or using prudence in what you do. Linda Barnes
The December 14th spotlight reviewed the information from the previous Sunday in case there were specific questions or concerns that needing addressing. The following is the handout that was given to each of the sisters.
All is Safely Gathered In
In case you missed the original Relief Society lesson on Home Production and Preparedness, this sheet will serve as a summary of that initial meeting. As Emergency Preparedness Specialist for Relief Society, I feel a responsibility to reach all the sisters in our Nibley 6th Ward and help each one with Personal and Family Preparedness. There are many things I feel prompted to cover in this calling. It is difficult to do so with only being able to meet with the sisters who attend Relief Society, so I have prepared this folder which has important information in it for you. Please keep it handy because additional information will be given to you that will need to be placed in this folder. The following is a brief summary of what was covered at our December 7th meeting:
1. We have a home production and storage program for one main reason: our Father in Heaven warns His prophets about the things He wants His children to know. The prophets have been warning us for some time that it is important to have at least a three month supply of long-term storage foods and a year’s supply where possible. Having a 72 hour emergency pack is still of utmost importance. Those who heed the words of the Prophet will be blessed for obeying God’s commandments.
2. There are several reasons sisters do not have a home storage program: organizational problems, storage problems, financial difficulties, not knowing what to store, procrastination, and not knowing how to use or liking long-term storage foods.
3. These difficulties will be addressed each week in a “spotlight” in Relief Society. Hand-outs may be given out, demonstrations or displays may be available. Since many sisters are unable to attend Relief Society, I have pasted a sticker inside the blue folder you have been given. You may contact me personally for information or for help. You may email me for information, and you may also log-on to the website listed. Although it is a “blog” website designed for people to share information, the primary purpose of this website is for me to post the weekly information that is shared in Relief Society both in pictures and explanations. I am available to come to your home and work with you individually and would be happy to do this.
4. We need to think of home production and storage differently to know how long the food we store will last and how many meals it will serve. So, on the first lines of the enclosed worksheet you will need to list the number of meals you presently have stored in your home. If you cannot do this, don’t despair, most people can’t do it right now. We will cover a different way of viewing home storage so that you will have exactly those things you need in storage to go with the foods you store, and you will know exactly how long you can feed your family from those foods.
5. Next, please, please, please, make an inventory of the foods you already have in storage. This is a most important step in our working toward getting a valuable home storage program for you. List how much you have of each item.
6. At number #3 on the sheet please list what meals you can serve from what you have stored. For example, if you have wheat stored, you can have a bowl of cereal from it; beans: a bowl of beans; rice: a bowl of rice or a bowl of rice and beans; powdered milk: a glass of milk and rice pudding, etc. As you can see, your choices of meals are very limited by just having those essential things in your home storage. What else do you need to add to that list to make a greater variety of things to eat? You will see examples listed.
7. For number #4 on the enclosed sheet make a list of the things you can now make if you add those additional ingredients to your home storage. How much do you need of each? I’ll show you an easy way to determine that in a subsequent lesson.
8. There is homework at the bottom of the page. Be sure to do it as the lessons I will be teaching are based on your doing the homework each week and keeping that information in the folder provided.
9. December 14th’s homework is to begin storing water in suitable containers if you don’t have water barrels. Use soda bottles or heavy juice bottles. Do not use milk containers as they are not only hard to clean for use, but are built to be biodegradable so that water stored in them will begin leaking out between 6 months to one year later. Water in the soda or juice containers can be stored in the basement or the garage. I have never had one freeze, but then I have not experienced Utah winters either. If the containers are properly cleaned, all you need to do is add water from you sink faucet as it contains chlorine already. Any questions, please call me.
All information provided is from knowledge I have gained over the years and from personal experience. It is not expected to replace your doing your own research or using prudence in what you do. Linda Barnes
Thursday, January 8, 2009
December 7, 2008
Talk given in Relief Society along with instructions on how to approach home production and storage in a different, more usable way, including hand-out for that lesson. Homework was assigned, blue folders were given to each sister. The folders are still available for those who do not have one yet. In the pocketed folder was the pamphlet: "All is Safely Gathered In", a copy of the order sheet from the cannery in Logan with the storage life of all foods highlighted, and the worksheet.
The Talk
1. The following scriptures were read silently by the sisters, and then they were asked to tell how the two situations were similar (1Nephi 1: 18-19 and Helaman 13: 5-6, 11). What happened when the people did not listen?
2. Next we went over a variety of reasons that families do not already have a home storage program: money, storage space, don't know what to store, don't know how to use what is already stored, don't know how to package it, procrastination.
3. We read the following scriptures: Amos 3:7 (JST); D&C 1: 14; D&C 82:10. The Lord doesn't do anything but that He first warns the prophets. As in the days of Lehi, Noah and other prophets, when the people listened, they received the promised blessings. When they didn't listen, they could not partake of the promise and suffered greatly and/or died.
4. THE chief reason we have a home production and storage program is because our prophets have been warning us to do so. All other reasons are secondary to this one. We also spoke of the fact that when Noah prophesied and admonished the people that it was not raining at that time. Once the rains began, it was too late. There may be no disaster in your life at the current moment, but tomorrow is another day.
5. We looked at a different way to view home storage. Instead of just storing the recommended amount of long-term storage foods in terms of pounds, we looked at a method I have worked out for myself over 20 years ago that deals with storing a number of breakfasts, lunches and dinners. We began by turning to the worksheet and the first question which asked how many of these meals do you currently have stored. Most, if not all, could not answer this question, so the assignment was made to see if this could be determined during the week.
6. Next, the sisters were asked to make a list of the long-term storage foods they already have stored and to give the amounts stored.
7. Next, and most importantly, the sisters were asked what kinds of meals they could serve from the following list of long-term storage foods: sugar, wheat/flour, beans, rice, powdered milk, oil/shortening, salt and water. We determined in a short amount of time: cracked wheat hot cereal, a bowl of beans, a bowl of rice, a bowl of beans and rice, pie crust, rice pudding and a few others.
8. The sisters were then asked to add some things to the long-term storage list that would make the list of foods above more usable and enjoyable, and then to list the additional meals they could make. They listed the following: baking powder, baking soda, yeast, powdered eggs, tomatoes, onions, maple flavoring, vanilla, oats, etc. We came up with a long list of meals or foods that could be made, e.g., bread, French toast, pancakes, maple flavored syrup, scrambled eggs, quiche, sandwiches, oatmeal, cookies, cakes, pasta, pasta with tomato sauce,etc. You get the idea.
9. Finally, the sisters were asked to inventory their current home storage at home and list the amounts of each item. They were also asked to begin keeping Post-It Notes with a pen handy so that when they opened a new bottle of ketchup, tube of toothpaste, roll of toilet paper, bottle of syrup, jar of jam or peanut butter that they could either mark right on the container the date put into use or put the date on a Post-It Note and tape it to the inside of their kitchen cabinet. When the bottle, jar, bar or roll was finished, they were to note the date and could then approximate how long each item lasted. For instance, an 18 ounce jar of peanut butter might have lasted for two weeks in my household, therefore: I would need 26 of that size jar for a year's supply. This is one way of determining how much of an item you need to store to have a year's supply. The worksheet #1 follows, please read it and do the work. All other talks and assignments are based on this information that you will gather.
Worksheet #1 from December 7, 2008
1. Number of meals you have in your home for:
Breakfast Lunch Dinner
2. Make a list of the long-storage items you have in your personal home storage (including the amounts of each):
For example: hard red wheat – 100 pounds
3. What other foods do you need to have stored with those listed above to be able to make many more recipes than you currently can: Examples would be: powdered eggs, yeast, baking powder, baking soda, oats, tomatoes, onions, vanilla, maple flavoring, etc.
4. What recipes or foods can be made from the list of foods in #2 and #3 to make your home storage more compatible with your eating habits using the long-storage items and with good nutrition?
Homework: Complete this page and place it in your red folder. Also, begin marking foods and other items in your home storage with dates to determine how long a particular food or item lasts to help you determine how much to have in a year’s supply. Example: mark the laundry detergent bottle with the date you begin using it to see how long it lasts. Where you can’t mark the actual item, keep a Post-it Note handy and attach to inside of your cabinet and keep track of it there, or just tape a piece of paper to the inside of the cabinet door. Keep a pencil or pen nearby so that you will remember to mark the date you finished with the product to help you with the calculations for determining a year’s supply. Example: Jar of peanut butter – 18 oz. Started using it November 1 and finished jar November 14. It took 2 weeks to use the entire jar. Year’s supply: 52 weeks divided by two weeks = 26 jars of 18 oz. peanut butter are needed for a year’s supply.
Talk given in Relief Society along with instructions on how to approach home production and storage in a different, more usable way, including hand-out for that lesson. Homework was assigned, blue folders were given to each sister. The folders are still available for those who do not have one yet. In the pocketed folder was the pamphlet: "All is Safely Gathered In", a copy of the order sheet from the cannery in Logan with the storage life of all foods highlighted, and the worksheet.
The Talk
1. The following scriptures were read silently by the sisters, and then they were asked to tell how the two situations were similar (1Nephi 1: 18-19 and Helaman 13: 5-6, 11). What happened when the people did not listen?
2. Next we went over a variety of reasons that families do not already have a home storage program: money, storage space, don't know what to store, don't know how to use what is already stored, don't know how to package it, procrastination.
3. We read the following scriptures: Amos 3:7 (JST); D&C 1: 14; D&C 82:10. The Lord doesn't do anything but that He first warns the prophets. As in the days of Lehi, Noah and other prophets, when the people listened, they received the promised blessings. When they didn't listen, they could not partake of the promise and suffered greatly and/or died.
4. THE chief reason we have a home production and storage program is because our prophets have been warning us to do so. All other reasons are secondary to this one. We also spoke of the fact that when Noah prophesied and admonished the people that it was not raining at that time. Once the rains began, it was too late. There may be no disaster in your life at the current moment, but tomorrow is another day.
5. We looked at a different way to view home storage. Instead of just storing the recommended amount of long-term storage foods in terms of pounds, we looked at a method I have worked out for myself over 20 years ago that deals with storing a number of breakfasts, lunches and dinners. We began by turning to the worksheet and the first question which asked how many of these meals do you currently have stored. Most, if not all, could not answer this question, so the assignment was made to see if this could be determined during the week.
6. Next, the sisters were asked to make a list of the long-term storage foods they already have stored and to give the amounts stored.
7. Next, and most importantly, the sisters were asked what kinds of meals they could serve from the following list of long-term storage foods: sugar, wheat/flour, beans, rice, powdered milk, oil/shortening, salt and water. We determined in a short amount of time: cracked wheat hot cereal, a bowl of beans, a bowl of rice, a bowl of beans and rice, pie crust, rice pudding and a few others.
8. The sisters were then asked to add some things to the long-term storage list that would make the list of foods above more usable and enjoyable, and then to list the additional meals they could make. They listed the following: baking powder, baking soda, yeast, powdered eggs, tomatoes, onions, maple flavoring, vanilla, oats, etc. We came up with a long list of meals or foods that could be made, e.g., bread, French toast, pancakes, maple flavored syrup, scrambled eggs, quiche, sandwiches, oatmeal, cookies, cakes, pasta, pasta with tomato sauce,etc. You get the idea.
9. Finally, the sisters were asked to inventory their current home storage at home and list the amounts of each item. They were also asked to begin keeping Post-It Notes with a pen handy so that when they opened a new bottle of ketchup, tube of toothpaste, roll of toilet paper, bottle of syrup, jar of jam or peanut butter that they could either mark right on the container the date put into use or put the date on a Post-It Note and tape it to the inside of their kitchen cabinet. When the bottle, jar, bar or roll was finished, they were to note the date and could then approximate how long each item lasted. For instance, an 18 ounce jar of peanut butter might have lasted for two weeks in my household, therefore: I would need 26 of that size jar for a year's supply. This is one way of determining how much of an item you need to store to have a year's supply. The worksheet #1 follows, please read it and do the work. All other talks and assignments are based on this information that you will gather.
Worksheet #1 from December 7, 2008
1. Number of meals you have in your home for:
Breakfast Lunch Dinner
2. Make a list of the long-storage items you have in your personal home storage (including the amounts of each):
For example: hard red wheat – 100 pounds
3. What other foods do you need to have stored with those listed above to be able to make many more recipes than you currently can: Examples would be: powdered eggs, yeast, baking powder, baking soda, oats, tomatoes, onions, vanilla, maple flavoring, etc.
4. What recipes or foods can be made from the list of foods in #2 and #3 to make your home storage more compatible with your eating habits using the long-storage items and with good nutrition?
Homework: Complete this page and place it in your red folder. Also, begin marking foods and other items in your home storage with dates to determine how long a particular food or item lasts to help you determine how much to have in a year’s supply. Example: mark the laundry detergent bottle with the date you begin using it to see how long it lasts. Where you can’t mark the actual item, keep a Post-it Note handy and attach to inside of your cabinet and keep track of it there, or just tape a piece of paper to the inside of the cabinet door. Keep a pencil or pen nearby so that you will remember to mark the date you finished with the product to help you with the calculations for determining a year’s supply. Example: Jar of peanut butter – 18 oz. Started using it November 1 and finished jar November 14. It took 2 weeks to use the entire jar. Year’s supply: 52 weeks divided by two weeks = 26 jars of 18 oz. peanut butter are needed for a year’s supply.
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